Tuesday, 6 September 2011

Ring my bell...

We rang a little silver bell when it was dinner time.

It was a sound that instantaneously prompted your saliva glands to swing into action. You know the story of Pavlov’s dogs?  Well...that dinner bell had us just about wagging our tails!

I still have the dinner bell, and ring it now and then when I get around to polishing the silver. I also still have Mama's castor sugar dispenser. It is a long hour glass shaped beautiful silver canister that you twist to open the little holes. She sometimes used to let me enjoy half a glass of wine on Sundays...and I always sweetened the wine with castor sugar from the same shiny treasure bottle.

I think the wine with sugar ruined my palate for any appreciation of dry wines. I adore crisp sweet white wine so chilled that its almost slush. Red wines... well I have an adoration for any red wine that contains chocolate. But the most delicious red wine I have ever tasted comes from a winery in The Cape - Fairview Wines. Do yourself a favour and order from the La Beryl selection.

The recipe I want to share with you today is Pork fillet in yoghurt. Oh so soft and tender juicy meat with a delicious creamy sauce. Mama left a little foot note for me under this recipe...she suggests cream instead of yoghurt – so if like me...cream is like mother’s milk – otherwise Bulgarian yoghurt will do!

Pork Fillet in Yoghurt

What you need:

  • 2 ½ kilo pork fillets
  • 125 grams mozzarella cheese cut into strips
  • 4 table spoons flour
  • 1 t-spoon salt
  • ½ t-spoon paprika, black pepper
  • 1 diced onion
  • A little oil
  • A knob of butter
  • 250 mls yoghurt or cream
  • 125 mls stock
  • Freshly chopped parsley

How to make:

  • Cut deep slits down the side of the pork and stuff strips of cheese into the gaps.
  • Mix the flour and spices together and gently roll the fillets in the flour mixture to coat them.
  • Add the oil and butter to a pan and fry off the onions till soft. Add the fillets and sear the meat on all sides until golden brown. Place the fillets in a casserole dish.
  • Deglaze the pan with a little stock. Pour in the rest of the stock and all the cream / yoghurt, stir and pour over the fillets.
  • Bake in the oven for 40 minutes at 180 degrees.
  • Take out of the oven to rest for 10 minutes before serving. Sprinkle with chopped parsley and serve with ....well what would YOU serve it with?

1 comment:

  1. After reading your entire blog (I came across it from a link on one of the food24 blogs), I can honestly say I'm hooked. Your writing is wonderful, and your memories of your Gran read like a storybook. Definitely going to check in every now and again to read through your posts.